Red Velvet Crinkle Cookies
User Reviews
4.6
Red Velvet Crinkle Cookies
Description
This recipe starts by sifting dry ingredients for even leavening distribution. Butter is melted to dissolve sugars, creating a smooth base before adding eggs, milk, and vanilla. Red gel food coloring is incorporated to achieve the signature red velvet hue. The dough is refrigerated to firm up, which helps maintain shape and enhances the cracking effect on the sugar coating.
Before baking, dough balls are rolled twice in powdered sugar with brief resting to allow coating to adhere and crack during baking. The baking process at 350°F forms cracked surfaces while keeping the cookies tender inside. The combination of brown and granulated sugar, along with the cocoa, produces a deep flavor profile that distinguishes these cookies from plain sugar or chocolate cookies.
The cookies are ideal for holiday baking where red color and a soft texture are desirable. They pair well with milk or coffee and can be made ahead and stored in an airtight container to maintain freshness.
Ingredients
- 2 cups all-purpose flour measured correctly, 254 grams
- 1/4 cup unsweetened cocoa powder natural, 22 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 4 tablespoons unsalted butter 57 grams
- 1/2 cup light brown sugar 100 grams
- 1/2 cup granulated sugar 100 grams
- 2 egg at room temperature, large
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 1/2 cup powdered sugar for coating, 63 grams
Instructions
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover with plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a medium spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the cookie dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
User Reviews
Overall Rating
4.6
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